Lemon Thyme Tower Cake Recipes

LEMON TOWER CAKE

Lemon Tower Cake image

Make and share this Lemon Tower Cake recipe from Food.com.

Provided by Nanna D

Categories Dessert

Time 30m

Yield 12-16 slices, 12-16 serving(s)

Number Of Ingredients 3

Ingredients

7 1/2 ounces lemon pie filling
1 large angel food cake, sliced in 3 layers
3/4 cup whipping cream

Steps:

Prepare pie filling as directed.
Cover surface with waxed paper and chill.
Spread 1/2 the chilled filling between layers of cake.
Whip cream; fold in remaining 1/2 of the filling.
Spread mixture over top and sides of cake and chill for at least 4 hours.

Nutrition Facts : Calories 179, Fat 5.7, SaturatedFat 3.5, Cholesterol 20.4, Sodium 258.5, Carbohydrate 29.6, Fiber 0.1, Sugar 15.2, Protein 3.3

LEMON-THYME TOWER CAKE

Lemon-Thyme Tower Cake image

Build yourself a golden Lemon-Thyme Tower Cake featuring layers of rich, tart lemon cake filled with lemon-thyme pastry cream and decorated with slices of sweet candied lemons for a dessert that is equal parts refined and rustic.

Provided by Martha Stewart

Categories Cake Recipes

Yield Makes 1 six-layer cake

Number Of Ingredients 11

Ingredients

Unsalted butter, for cake pans
All-purpose flour, for cake pans
6 large eggs
1 cup sugar
Pinch of salt
1 tablespoon freshly grated lemon zest
3/4 cup cake flour (not self-rising)
3/4 cup cornstarch
Lemon-Thyme Pastry Cream
Candied Lemon Slices for Lemon-Thyme Tower Cake
Fresh thyme sprigs, for garnish

Steps:

Heat oven to 375 degrees. Butter and flour three 6-inch-round cake pans, and set aside.
Combine eggs, sugar, salt, and lemon zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until pale and fluffy, about 5 minutes. Sift flour and cornstarch over egg mixture; fold in with a rubber spatula. Pour batter into pans.
Bake until cakes spring back to the touch and cakes begin to pull away from sides of pans, 40 to 45 minutes. Remove cakes from oven; transfer to a wire rack to cool.
Turn out cakes. Using a serrated knife, level the tops; slice each cake horizontally into two even layers. Place one layer on a 6-inch cardboard round. Using a pastry brush, brush 5 layers generously with the candied-lemon syrup. Spread the pastry cream over 5 layers, about 3/4 cup per layer. Stack layers on the cardboard, ending with the one uncoated layer. To stabilize cake, insert a 6-inch wooden skewer through center. Overlap the candied lemon slices and thyme sprigs on top of the cake. Refrigerate until pastry cream has set, at least 1 hour. Serve.

CANDIED LEMON SLICES FOR LEMON-THYME TOWER CAKE

Candied Lemon Slices for Lemon-Thyme Tower Cake image

Arrange these vibrant and fragrant slices of candied lemon on our Lemon-Thyme Tower Cake for an eye-catching garnish.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 2

Ingredients

1 lemon
2 cups sugar

Steps:

Using a Japanese mandoline, slice the lemon as thinly as possible; set slices aside.
In a medium saucepan, combine sugar and 2 cups water. Bring liquid to a boil over medium-high heat Add lemon slices; return to a boil. Remove pan from heat. Let cool completely; transfer syrup and slices to an airtight container. Store, refrigerated, up to 1 week.

LEMON-THYME ANGEL FOOD CAKE

Lemon-Thyme Angel Food Cake image

Thyme adds a new twist to the classic angel food cake. The flavors pair well together. We enjoy this alongside strawberry ice cream. -Janie Colle, Hutchinson, Kansas

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1-1/4 cups egg whites (about 9 large)
1 cup cake flour
1/2 cup confectioners' sugar
3 tablespoons lemon juice
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
2 tablespoons minced fresh thyme
2 tablespoons lemon zest

Steps:

Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Sift flour and confectioners' sugar together twice., Add lemon juice, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Beat in thyme and lemon zest. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-35 minutes or until top crust is golden brown and cracks feel dry. Immediately invert pan; cool completely in pan, about 1-1/2 hours., Run a knife around sides and center tube of pan. Remove cake to a serving plate.

Nutrition Facts : Calories 141 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

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